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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

Special
Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Grilled Beets with Blue Cheese

Heritance Winery


Ingredients

2-3 bunches of the beets of your choice (about a dozen). We like Chioggia or Golden Beets
1/4 cup and 1 Tbsp olive oil
1/8 tsp salt
1/8 tsp pepper
1/2 cup of Heritance Pinot Noir
1 tsp of Worcestershire
Either 1 tsp dried, or 1 Tbsp fresh thyme
1/2 cup blue cheese, crumbled
2 Tbsp chopped fresh parsley


Instructions

Clean and remove tops/bottoms from beets. Peel them and cut into uniform thickness slices - about 1/8-1/4 of an inch.

In a large bowl, combine 1/4 cup of olive oil, salt, pepper, Pinot Noir and Worcestershire, and dried or fresh thyme. Toss beets in mixture until thoroughly covered.
Heat grill to medium hot - not open flame or so hot you can't hold your hand over the grate for a few seconds. Place beets on grill from the bowl. When bowl is empty and beets are on the grill, rinse bowl and return to side of grill. Cook beets 10 minutes (until grill marks on first side, and tender after turning).

After grilling, place beets back in bowl originally used to toss and add another Tbsp of olive oil, and the blue cheese. Toss. Garnish with fresh parsley. Serve warm, or can be made ahead of time and served at room temperature. Recipe provided by Heritance Wines.



    Suggested Pairings

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